Red Lentil Dal
with fennel-coriander basmati & roasted asparagus
Red lentils simmer down with ginger, turmeric, and tomato until the pot turns silky and thick. Then comes the tempering: mustard and fennel seeds bloomed in hot coconut oil and poured over the top so they crackle on contact. Basmati underneath, lime-kissed asparagus alongside.
“The seeds hit the oil and the kitchen knows.”
Red Lentil Dal
with fennel-coriander basmati & roasted asparagus
Red lentils simmer down with ginger, turmeric, and tomato until the pot turns silky and thick. Then comes the tempering: mustard and fennel seeds bloomed in hot coconut oil and poured over the top so they crackle on contact. Basmati underneath, lime-kissed asparagus alongside.
“The seeds hit the oil and the kitchen knows.”
Tell us how your house eats and your chef will handle it from there
Cooked in your kitchen. Not shipped, not reheated.
Your chef arrives at your home, cooks in your kitchen, and leaves everything clean. No delivery windows. No assembly. No mystery ingredients. Just dinner, ready when you are.
How it works
We learn your household.
Allergies, picky eaters, the way your Tuesdays go. We build your profile before anyone steps in your kitchen.
We propose your menu
Each week, dinners built for your household. Keep what we send, swap a dish, or send us a request.
Your chef handles the kitchen
Shopping, cooking, cleanup. Plus heating notes so the rest of the week is easy.
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Red Lentil Dal
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